1. Provided by the LAUSD Food Services Division April 12, 2016 Save It For Later For Teachers and Administrators

2. Save It For Later For Teachers and Administrators Provided by the LAUSD Food Services Division April 12, 2016

3. Overview The Save It For Later program is designed to reduce waste and provide students with the choice of eating select menu items at a later time during the day. This training will provide an understanding of:  Benefits of the Save It For Later initiative  What food items students can save for later  What food items can be declined  BIC and Lunch implementation strategies  Individuals responsibilities  Food Donation Program

4. Save It For Later, will provide benefits for students by:  Permitting students to decline select menu items during breakfast and lunch  Allowing students to save food items they do not wish to consume during breakfast and lunch  Improving ordering and food preparation procedures to minimize the amount of leftover food Purpose And Benefits

5. The Save It For Later (SIFL) initiative will:  Respond to the many complaints and concerns around how to manage food waste  Encourage healthy eating habits throughout the day  Allow students to choose from select menu items and consume them at a later time in the day “It’s not nutrition, until it’s eaten.”- USDA Food and Nutrition Service Objective

6. Pilot Program Implementation 20 pilot sites were selected to participate in the Save It For Later Initiative (SIFL)  The pilot program will be implemented between April 18 th and May 6 th Training for teachers and school staff will begin on April 11 th  The trainings will be similar to how BIC trainings were conducted SIFL has 2 main implementation components: 1.Setting up of sharing tables in the classrooms 2.Providing students the option to eat food at a later time  The cafeteria team will help students understand the indicators of what they can save

7. Policy on Food Consumption Outside of Food Service Area The USDA Memo Code: SP 41-2014 provides clarification on food consumption outside the food service area which states:  With limited meal periods and increased amounts of fruits and vegetables offered, students may be inclined to save select items for a later time

8. What Menu Items Can Be Saved? The following menu items can be saved by students for later consumption. These food items will be identified on the monthly menu with an (S). Breakfast Menu ItemsLunch Menu Items Whole Fruit Café LA Coffee CakeApplesauce Cup Dry CerealBagged Baby Carrots Cinna-CrispsBreadsticks Dinner Roll Granola Tortilla Chips

9. The food items highlighted on the monthly menu indicate which items may be declined by the students.  Only 1 food item may be declined  This will qualify as a reimbursable meal Food items marked with an (S) can be saved. Save It For Later Breakfast Signage

10. Save It For Later Lunch Signage The Save It For Later lunch sign informs students of the food items that may be saved.  Food Items marked with an (S) on the lunch menu can be saved

11. The 5 Star Meal Signage The 5 Star Meal Poster will guide the students on how to select a reimbursable meal. Each food component has a specific colored star indicator.  Students build a reimbursable meal by selecting 3 or more stars (1 must be a fruit or vegetable)

12. Sharing tables are where students can place unconsumed food and beverage items (pre-packaged food and beverages, unopened wrapped food and beverages, or food items with a peel) that they choose not to eat/drink. Sharing tables can be established in the:  Classroom during BIC  Lunch eating area What Is A Sharing Table?

13. In an effort to reduce the amount of food waste and encourage the consumption of the food served, school food service operations have established sharing tables. The sharing table will:  Provide an opportunity for other children to take additional helpings of food or beverages  Encourage the consumption of fruits and vegetables  Reduce food waste The Benefits of Sharing Tables

14. Save It For Later Classroom Guidelines Teachers and students are encouraged to facilitate the following in their classroom:  Designate a sharing table  Encourage students to save non-perishable food items from their own meal and from the sharing table  Return all unserved food (not removed from the BIC bags) back to the cafeteria  Discard all remaining leftover food items from the students desks and sharing tables

15. BIC Meal Classroom Guidelines Here are a few reminders on how to run a successful BIC program in the classroom.  Pre-setting meals for students on their desks is not permitted  Use a check mark on the roster to indicate if a meal is taken  Use a dash mark on the roster to indicate absent or non participating students  Students are not required to take a meal during BIC  All unserved meals must be returned to the cafeteria inside the BIC bags

16. Food Service Manager’s Responsibility For Breakfast the Food Services Manager should:  Determine the forecasted amounts based on each individual classroom’s participation These amounts may fluctuate depending on the menu served  Order food based on the forecasted projections  Receive unserved food returned in the BIC bags  Take food temperatures of returned food items and either: discard, return to stock, or donate Any leftover food will be eligible for donation to an approved donation program

17. BIC Daily Bag Count Worksheet Example

18. Food Service Manager: Responsibilities During Lunch During lunch the Food Service Manager should:  Work with the administration to designate a sharing table in the lunch area away from the POS (Point of Sale) terminal  Count and document leftover food items not served to students  Record temperatures of unserved food items  Donate leftover unserved food items to an approved donation program

19. Food Donation Program If you would like information on setting up a new non-profit agency for food donations at your schools:  Contact the agency of your choice and have them contact Food Services for the agreement and procedures or  Utilize one of the agencies already approved listed on the Café LA Website at http://achieve.lausd.net/FoodDonation http://achieve.lausd.net/FoodDonation

20. Approved Food Donation Programs Non-Profit Organizations approved for the Donation programs are listed below.  Helping Other People Excel - H.O.P.E  JFS/SOVA Community Food & Resource Program  The Salvation Army - East Los Angeles Temple Corps Association  Fred Jordan Mission  Weingart Center

21. http://www.fns.usda.gov/e-updates/its-not-nutrition- until-its-eaten-behavior-change-key-nutrition California Civil Code Section 1714.25 “donated food and protection from liability”: http://leginfo.legislature.ca.gov/faces/codes.xhtml http://leginfo.legislature.ca.gov/faces/codes.xhtml http://www.cde.ca.gov/ls/nu/sn/mbusdacnp042012.a sp References

22. Questions? Thank you! LAUSD Food Services Division Nourishing Children to Achieve Excellence